Ingredients - Serves 6 as an appetizer8 ounces chilled cooked rock crab meat (rock crab are available at the Santa Barbara harbor on Saturday mornings)
¼ cup finely minced “French Breakfast” radish, plus 6 radishes for garnish
¼ cup finely diced Persian cucumber, plus 12 very thin slices cucumber, cut lengthwise with a mandolin
3 ripe avocados
2 tablespoons red onion, finely minced
¼ cup Mexican crema or crème fraîche
½ cup loosely packed chopped cilantro or parsley
Juice of one lime (scant ¼ cup), plus 6 paper thin lime slices for garnish
1 finely minced manzano or Serrano pepper, or 1 teaspoon “spiracha” hot sauce (at Asian markets)
Kosher or sea salt to taste
1 tablespoon Extra Virgin Olive Oil

Special equipment: 2” to 3” diameter metal rings, 2” high

Process
1. Gently mix together the crab, diced cucumber, radish, and crema, together with half the lime juice, red onion, cilantro, and hot pepper. Taste and adjust seasonings as needed. Keep chilled until ready to assemble. Can be made a few hours in advance.

2. Peel and seed the avocados, chop them, and toss gently with the rest of the lime juice, red onion, cilantro, and hot pepper. Add salt to taste.

3. Rub a little olive oil on the inside of the metal rings, and line the rings with cucumber slices.

4. Spoon a 1” layer of avocado inside the rings.

5. Top with a 1” layer of seasoned crab.

6. Gently lift the ring off. You will have a pretty “timbale”, a neat little tower.

7. Garnish with a thin slice of lime, and a radish cut into petals.

8. Serve chilled.